Milagu Jeera Rasam commonly just called Jeera rasam or milagu rasam is a wonderful rasam to sip on when experiencing minor cold symptoms. The pepper and cumin in the rasam act as a soothing relief.
This pepper and cumin rasam mixed with hot rice and some ghee is something I grew up on. Rasam as such is a comfort food for me. A bowl of hot rasam and rice with some vegetable or appalam / papad is all I need to make myself comfortable.
There are many different rasam varieties and this is Milagu Jeera rasam is one of the popular ones. At the first sight/feel of a cold or cough, my patti or mom would immediately make this milagu rasam for dinner.
Even though there is no medication to cure the actual infection (if viral), several homemade food helps minimize the effects of it.
Milagu or milahu is peppercorn and Jeeragam or jeera is cumin seed. We also make rasam with just the pepper or just the cumin, but this combination of pepper and cumin is more flavorful and beneficial.
Why make this rasam?
- With the beginning of the school year and fall weather coming in, this rasam would be a perfect recipe to add to the weekly menu. My little one who has seasonal allergies is already exhibiting symptoms and this milagu jeera rasam was on the menu last night.
- When kids come down with a cold and cough, they have a hard time eating anything. This milagu jeeraga rasam soothes the throat and helps them eat a little.
- This rasam helps adults and children alike. The medicinal quality of the pepper and cumin helps relieve the symptoms of a cold such as coughing and body aches. We also add ginger to the rasam which is very soothing for the throat.
- At times I also add some garlic in the jeera rasam, but this one I have made with no garlic. Garlic acts as a very good anti-viral and anti-bacterial agent and helps cure the symptoms.
Every family has their own way of making this rasam. This is how my amma made it and I follow the same. I love to add a good handful of curry leaves when grinding the spices for the milagu jeera rasam.
It gives good flavor and is also very healthy. If you are not a fan of too much curry leaf flavor, you can add a few torn leaves when boiling.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
To grind
- Tuvaram paruppu / toor dal - This gives the body to the rasam without making it too runny.
- Peppercorn / milagu
- Cumin seeds / Jeera / Jeeragam
- Ginger
- Red chili - This is optional.
- Curry leaves
To make rasam
- Tamarind - I like to use fresh tamarind but can use tamarind paste as well.
- Turmeric powder
- Asafetida - This is optional. I add a little as I love the flavor.
- Salt
To season
- Ghee - If making the rasam vegan, use oil instead. I like to use coconut oil in that case.
- Mustard seeds
Step-by-step process
- In a small bowl soak the toor dal, black pepper, cumin, and red chili in water for about 10 minutes.
- Grind the soaked ingredients along with the curry leaves and ginger to a coarse paste.
- Soak the tamarind in about 2 cups of hot water and extract the juice. Boil the tamarind water with turmeric powder and asafetida until it reduces to about 1 cup and the raw smell of the tamarind disappears (about 10-15 mins).
- Now add the ground mixture and let it come to a boil.
- Add about 2 to 2 ½ cups of water and heat until the rasam becomes frothy. Do not boil too long after the ground ingredients are added because it makes the rasam bitter.
- Season the mustard seeds in ghee and add it to the rasam.
Expert Tips
- Adjust the quantity of pepper and cumin depending on your family's spice level. This quantity that I have mentioned yields medium spicy rasam.
- Red chili in the rasam is optional and can be skipped.
- Curry leaves can either be ground or just added as leaves when the rasam is boiling.
- Do not boil the rasam too long after the ground ingredients are added because it makes the rasam bitter.
- Adults or the elderly can drink or sip this milagu jeera Rasam when warm to help soothe the throat.
- For babies and kids, I usually make rasam sadam and feed it warm with a dollop of ghee.
- You can season the rasam with oil instead of ghee to make it vegan.
Frequently asked questions
Yes, we can make rasam with just pepper. Use the same recipe and skip the cumin seeds.
I don't add tomatoes in any kind of milagu jeeraga rasam. My mother doesn't add it either. But I know some add tomatoes. If you are adding tomatoes, make sure to grind the tomatoes into pulp and then use. Also, reduce the quantity of tamarind as we get sourness from tomatoes.
Yes, we can make a rasam powder with the ingredients I have used and then use it to make rasam. We typically dry roast the dal, red chilies, cumin, and pepper and then coarsely powder it to make rasam. But, soaking the ingredients and grinding them is much easier and quicker.
I have used ghee to temper the rasam and that makes it not vegan. But skip the ghee and use coconut oil instead to make it vegan.
Other Rasam Recipes
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Recipe
Milagu Jeera Rasam | Pepper And Cumin Rasam
Equipment
- 1 Blender
- 1 Cooking Pot
- 1 seasoning pan
Ingredients
- 1 Tablespoon Tamarind (marble size) soaked in hot water
- ½ teaspoon Turmeric powder
- ⅛ teaspoon Asafetida
- 1 ½ teaspoon Thuvaram paruppu/red gram dal
- 1 ½ teaspoon Pepper corns
- 1 ½ teaspoon Jeeragam/ cumin seeds
- 1 Red chili optional
- 1 inch piece Ginger
- few Curry leaves
- 1 teaspoon Ghee
- ½ teaspoon Mustard seeds
- to taste Salt
Instructions
- In a small bowl soak the thuvaram paruppu, pepper, cumin and the red chili in water for about 10 mins.
- Grind the soaked ingredients along with curry leaves and ginger to coarse paste.
- Soak the tamarind in about 2 cups of hot water and extract the juice. Boil the tamarind water with turmeric powder, asafetida, and salt until it reduces to about 1 cup and the raw smell of the tamarind disappears (about 10-15 mins).
- Now add the ground mixture and let it come to a boil. Top it off with about 2 to 2 ½ cups of water and heat until the rasam becomes frothy. Do not boil too long after the ground ingredients are added because it makes the rasam bitter.
- Season the mustard seeds in ghee and add it to the rasam.
Video
Notes
- Adjust the quantity of pepper and cumin depending on your family's spice level. This quantity that I have mentioned yields medium spicy rasam.
- Red chili in the rasam is optional and can be skipped.
- Curry leaves can either be ground or just added as leaves when the rasam is boiling.
- Do not boil the rasam too long after the ground ingredients are added because it makes the rasam bitter.
- Adults or the elderly can drink or sip this milagu jeera Rasam when warm to help to soothe the throat.
- For babies and kids, I usually make rasam sadam and feed it warm with a dollop of ghee.
- You can season the rasam with oil instead of ghee to make it vegan.
Pavani N says
Wow, that paste is packed with so much flavor. Rasam looks very comforting.
Suma Gandlur says
A comforting bowl of rasam.
Archana Potdar says
Wwo this is just what we need. With 3 out 5 coughing this is heaven sent. Thanks.
Padmajha PJ says
I really feel like having that bowl of rasam rice with the ghee on top!So delicious and really apt for this season.
Sapana Behl says
Very flavorful yet healthy rasam !
Mridula Seshadri says
I would love to try this out as I have never been satisfied with the molagu jeera rasam I make. Thank you for all your hard work in sharing your experiences with us.
Mridula Seshadri says
Nice. I have been waiting for this recipe from you. Thank you for all your hard work in sharing your experiences with us.
Chef Mireille says
I have lately been addicted to rasams and trying many different varieities - this looks like another good one
Sangeetha Priya says
very comforting rasam n love the way u presented it!!!
Harini-Jaya R says
Wow! Cold or not I can sip up the rasam any day!
Priya Srinivasan says
I can feel the aroma of rasam here . I too make the similar way but instead of tamarind I use tomatoes. Comfort food!!!
Briju Parthasarathy says
Very healthy and good during winter season
Pallavi Purani says
That is sone heavily punched up rasam. Good one 🙂
Srivalli says
Wow that's one spicy rasam!
Eliza Lincy says
Perfect for this climatic condition. Spicy Tasty Rasam...
Manjula Bharath says
very very flavorful and healthy rasam 🙂 I wud love to drink it as is !!
Chandrani Banerjee says
Very flavorful and yummy rasam.
nandoos Kitchen says
A very flavourful rasam.